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Butternut Squash Gratin with Leeks and Apples

Butternut Squash Gratin with Leeks and Apples

 

Update this holiday mainstay with an array of fresh produce.

Butternut Squash Gratin with Leeks and Apples

Ingredients:

  • 3 Tablespoons olive oil, divided
  • 2 Medium leeks, white and pale green parts only, washed very thoroughly, dried and thinly sliced crosswise
  • Coarse salt and freshly-ground pepper
  • 1/2 Cup dry sherry
  • 1 Tablespoon chopped fresh sage, plus whole leaves for garnish
  • 1 Pound butternut squash, peeled, seeded and sliced 1/8″ thick
  • 1 Pound Gala or Cortland apples, peeled, halved, cored and cut into 1/8″ slices
  • 1/2 Cup parmesan or pecorino cheese

Instructions:
1. Preheat oven to 350 degrees. Heat 2 tablespoons oil in a 10-inch skillet over medium. Stir in leeks, add 2 tablespoons water and season with salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until leeks start to brown. Stir in sherry and fresh sage and continue cooking for about 3 minutes, or until the liquid has been reduced to a glaze. Set leeks aside.
2. Place squash in a 2-quart shallow baking dish in overlapping layers. Season with salt and pepper to taste. Pour leeks over squash in an even layer. Top with apples in an overlapping layer. Brush remaining olive oil over apples. Tightly cover baking dish with aluminum foil.
3. Bake for 45 minutes. Remove dish from oven and raise the temperature to 450 degrees. Remove foil from gratin and sprinkle cheese over dish. Bake until the cheese is melted and golden, about 10 minutes. Let cool for about 10 minutes, garnish with sage, and serve.

Recipe Credit: Whole Living.

More Recipes:
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Peppermint Brownie Cookies
Lavender & Chamomile Hot Toddy

Read more: All recipes, Christmas, Entrees, Food, Holidays, Side Dishes, Thanksgiving, Vegetarian, , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

59 comments

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9:41PM PST on Jan 7, 2014

I do like Butternut Squash. My favorite way to utilize it is to replace some (actually half) of the potato(boiled potato) in my favorite Zucchini and Potato casserole. It is not vegan, but it does have a place in my meal plan that includes 1 or 2 days that I go vegetarian.

It is extremely light yet amazingly filling. I now know why so many restaurants include it in their lasagna recipes. They can serve you a smaller portion without you feeling deprived in the least.

It really is very filling.

9:30AM PST on Dec 30, 2013

Thank you for sharing.

6:08PM PST on Dec 27, 2013

Thanks

11:47AM PST on Dec 26, 2013

Love butternut squash!

10:54AM PST on Dec 26, 2013

Sounds so good!

8:40PM PST on Dec 25, 2013

Since, I'm getting into the vegetable frame of mind, this sounds good.

10:19AM PST on Dec 25, 2013

Thanks for a wonderfully warm recipe.

10:35AM PST on Dec 22, 2013

I love butternut squash ,but do not use cheese , so add them in to soup ,or simply bake them in the oven ,they taste great ,if halved can be filled with mushrooms too .

7:39AM PST on Dec 22, 2013

Whare can I get butternut squash?...

8:34AM PST on Dec 21, 2013

Thanks Katie! Sounds great!

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